Description
This stir-fry's sweet and salty sauce is made predominately with miso, maple and butter. While you can use other veggies for this recipe, cabbage and broccoli are fresh and crisp, taking well to the sauce’s umami flavor. Serve the veggies over rice or rice noodles.
Ingredients
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoons butter, melted
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil
- 1-1/2 pounds napa cabbage, cut into 2-in. pieces
- 1 bunch broccoli, stems and florets separated and chopped
- 1 large carrot, shredded
- 6 garlic cloves, roughly chopped
- 1 cup bean sprouts
- 1 tablespoon chopped green onions
- 2 teaspoons black sesame seeds
Directions
- In a small bowl, whisk first 7 ingredients until well combined.
- In a large skillet or wok, heat oil over medium-high heat. Add cabbage and broccoli stems; stir-fry until golden brown, 4-5 minutes. Add broccoli florets, carrots and garlic; cook until vegetables are crisp-tender, 3-5 minutes longer.
- Stir sauce mixture and add to pan. Toss to coat vegetables; cook until sauce has slightly thickened, 1-2 minutes. Add bean sprouts and green onion. Sprinkle with sesame seeds; serve immediately.
